Sherried Flounder

• 1 bunch green onions
• 2 tsp. olive oil
• 1 large red pepper
• 1/4 c. dry sherry
• 1 can ready-to-serve clam chowder
• .13 tsp. ground black pepper
• 4 flounder fillets

1. Thinly slice 1 green onion; reserve for garnish.
2. Cut remaining green onions into 2-inch pieces.
3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
4. Add green-onion pieces and red pepper and cook 5 minutes or until pepper is tender-crisp, stirring occasionally.
5. Add sherry to skillet; cook 30 seconds or until liquid is reduced by half.
6. Stir in clam chowder and black pepper; heat to boiling, stirring frequently.
7. Reduce heat to medium.
8. Place flounder on top of soup mixture; cover and cook 3 to 4 minutes or until just opaque throughout.
9. With metal spatula, carefully transfer flounder to platter.
10. Spoon soup mixture over flounder.
11. Sprinkle with reserved sliced green onions.

green onions, olive oil, red pepper, sherry, readytoserve clam chowder, ground black pepper, flounder fillets

Taken from www.delish.com/recipefinder/sherried-flounder-966 (may not work)